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STORAGE LIFE OF FROZEN BLOCKS OF PATAGONIAN HAKE (MERLUCCIUS HUBBSI) FILLETED AND MINCED.

Author(s) : CIARLO A. S., BOERI R. L., GIANNINI D. H.

Type of article: Article

Summary

QUALITY LOSS DURING FROZEN STORAGE IN FILLETED AND MINCED PATAGONIAN HAKE AT TWO DIFFERENT TEMPERATURES WAS DETERMINED. COOKED SENSORY ASSESSMENT, OXIDATIVE RANCIDITY, DIMETHYLAMINE, FORMALDEHYDE, SALT SOLUBLE PROTEIN, FREE AND EXPRESSIVE DRIP, REFRACTIVE INDEX, PH AND TOTAL VOLATILE BASES, WERE EVALUATED OVER A 10-MONTH PERIOD. SALT SOLUBLE PROTEIN DECREASED AS FORMALDEHYDE AND DIMETHYLAMINE INCREASED. SENSORY EVALUATIONS AND TOTAL VOLATILE BASES INDICATED THAT MINCED HAKE REMAINS ACCEPTABLE AFTER 6 MONTHS AT 253 K (-20 DEG C) AND 12 MONTHS AT 243 K (-30 DEG C) AND FILLETS REMAIN ACCEPTABLE FOR OVER 12 MONTHS BOTH AT 253 AND 243 K.

Details

  • Original title: STORAGE LIFE OF FROZEN BLOCKS OF PATAGONIAN HAKE (MERLUCCIUS HUBBSI) FILLETED AND MINCED.
  • Record ID : 1986-0267
  • Languages: English
  • Publication date: 1985
  • Source: Source: J. Food Sci.
    vol. 50; n. 3; 1985.05-06; 723-726; 738; 7 fig.; 1 tabl.; 41 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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